Italian Cream Cake is an old fashioned cake recipe made with self-rising flour, butter, coconut, and nuts, then topped with a yummy Cream Cheese Frosting.
A caterer served this at my friend's wedding reception in the early
The cake is often referred to as an Italian Wedding Cake although it
is more southern than Italian.
It is interesting, considering it's name that it's history is unknown.
This delicious, moist cake was a first place Blue Ribbon winner at the
Guilford County Fair in Greensboro, N. C. in the 1970s.
Cream shortening and butter.
Add sugar and cream until light and
Add egg yolks, one at a time creaming after each addition.
Stir soda into buttermilk and quickly add alternately with
flour to creamed mixture.
Fold in ground nuts and coconut.
Bake in three 8 inch or 9 inch baking pans in a
preheated oven 350F. 25-30 minutes.
Let ingredients get to room temperature.
Cream butter and cheese
Stir in vanilla.
Beat in sugar adding enough milk to make a
soft spreading consistency.
Spread frosting between layers, on tops and
Cake best served at room temperature.
The history of the Old Fashioned Italian Cream Cake Recipe is believed to have stated during the Italy Renaissance era around 1350-1400, according to food historians.
Of course it has evolved as most old cakes have into a dessert that resembles the first recipes very little.
It was sweet with with a type of creamy pudding filling that makes me wonder if it was similar to a Boston Cream Pie.
The first few mentions of the cake that was in publications didn't include the recipe.
The first mention that has been discovered, to date, that listed the recipe was in 1937.
I have not tried making the 1937 version, but find it intriguing.
According to the recipe it has a more lemon than vanilla taste.
Many old recipes leave a lot to be desired in the instructions as does this one.
The recipe 1937 Italian Cream Cake Recipe instructs to bake the cake in an angle food cake pan.
Then when the cake is cold into layers, (doesn't say how many layers, but I suggest three layers).
There is no mention of how long to cook it.
I suggest cooking it at 350F. 60 minutes like a pound cake and test it with a toothpick to see how done it is.
If you do try making this cake in a tube pan, please send me a contact how it turned out and how you cooked it.